White Chicken Chili (Print)
Creamy white chicken chili that’s warm and hearty. Cook it in 45 mins on the stovetop or choose hands-off options like slow cooker or instant pot.
# Ingredients:
→ Base Ingredients
01 -
2 (4 oz) cans diced green chilies
02 -
2½ cups reduced-sodium chicken broth
03 -
2 garlic cloves, finely chopped (or 1½ teaspoons garlic powder)
04 -
1 small yellow onion, diced (roughly ½ cup)
05 -
1 tablespoon olive oil
→ Seasonings
06 -
Juice from half of a small lime
07 -
½ teaspoon paprika
08 -
1½ teaspoons ground cumin
09 -
¼ teaspoon cayenne pepper
10 -
Salt and black pepper, as needed
11 -
½ teaspoon dried oregano
→ Main Components
12 -
2 heaping cups shredded cooked chicken
13 -
1 cup corn (can be fresh or frozen)
14 -
2 (15 oz) cans great northern beans
15 -
1 cup plain Greek yogurt or sour cream
→ Optional Toppings
16 -
Avocado
17 -
Green onions
18 -
Tortilla chips
19 -
Shredded cheese
20 -
Fresh cilantro
# Steps:
01 -
Pour some olive oil into a large (5-6 quart) pot, then warm it over medium-high heat. Add your diced onion and stir it around until it’s nice and soft, about 3-5 minutes. Toss in the garlic and cook for just half a minute.
02 -
Throw in the chicken broth, green chilies, cumin, cayenne, oregano, paprika, lime juice, and salt and pepper. Stir it all up to combine.
03 -
Drain and rinse the beans. Take one ladle of the beans and blend it with a splash of broth until smooth (optional if you want it creamier). Add both the blended and whole beans to the pot, followed by the corn.
04 -
Bring everything to a gentle simmer and let it bubble away without a lid for about 15 to 30 minutes.
05 -
When it’s done simmering, take the pot off the stove and mix in the sour cream and cooked chicken. Dish it out and add any toppings of your choice.
# Notes:
01 -
Works well in a slow cooker or pressure cooker
02 -
Lasts for 3-4 days in the fridge
03 -
Freeze for up to 3 months if you skip the sour cream
04 -
Perfect for leftover rotisserie chicken